Category Archives: Recipes

Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

==================================================

About these ads

Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

=============================

My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

========================================================

Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

===============================

Originally posted May 2013

Tacos, Stuffed Peppers, and Corn Salsa

DSC_8736 (1600x1060)This came together at the last minute.  I wanted to stuff more of my Anaheim peppers because there are quite a few of them and the last time I used them the result was good.  I had a pork roast that was pulled from the oven late yesterday so I pulled some of that apart and cooked it in bacon fat left over from the lunch BLTs, adding garlic and various chili powders and beef stock left from another project.  I cut the kernels off a couple of cobs of sweet corn off thinking it a nice  colorful filler for the peppers.  It did go in there eventually but as a part of a black bean salsa.  While the pork cooked down I drained the beans and chopped some green onions and red and green jalapenos.  That was all tossed with chopped tomatoes in rice vinegar with cumin, salt, and pepper.

So…  I could have gone with the pork and cheeses as a filler for the peppers and have the salsa as a side, or used the pork and cheeses with the salsa as filler in the peppers, but that wouldn’t have looked like much alone on a plate.  I knew I had corn tortillas so I opted for the menu as you see it.  The filling is the salsa with cream and cotija cheeses, with Monterey jack on top.  The tacos have the pork, cotija, lettuce, onions, chopped peppers, and tomatoes with a drizzle of taco sauce from a jar.

I bet TaMara is pulling her hair out reading this “recipe”.  LOL!

Caprese Bruschetta

DSC_8715 (1600x1060)Thin sliced bread, brushed with olive oil and toasted, topped with my homemade mozzarella, a slice of my patio grown San Marzano tomato, and fresh basil.  That’s kosher salt on that basil leaf, not some kind of scaly bug!  LOL DSC_8713 (1600x1060)These are a few caprese bites I tried with balsamic glaze.  Pretty good stuff.

Steak Au Poivre

DSC_8711 (1600x1060)It’s been a while since I’ve had a peppercorn steak so this recipe looked pretty good.  We were watching Chuck’s Eat The Street while doing lunch today and saw an episode where a chef cooked the little potatoes in butter and heavy cream to go with his signature dish of elk tenderloin and I hoped the web site would have a recipe for them but no luck finding it.  The potato cookery went by in a flash and I couldn’t quite tell if the potatoes had been parboiled before going into the butter and cream for the finish.  I quartered some little golden potatoes and sauteed them for a while in butter and garlic and then added the heavy cream and let them simmer, covered, while I made the steak sauce – skipping the parboiling idea.  They worked out OK but I think boiling them for a few minutes is the way to go.DSC_8710 (1600x1060)I went ahead and mashed them lightly and stirred them about to get the creamy sauce coating everything before plating.  I used the golden potatoes just to finish out an open bag but little red skinned spuds will get the call next time.

Stuffed Anaheim Peppers

DSC_4723 (1600x1060)The Anaheim peppers are doing great out on the patio and I needed to do something with them.  They seemed big enough for stuffing and a search for a recipe turned up this one.  She used mozzarella but I thought Monterey jack would work.  The six minute parboil worked fine.  Grill chicken breasts and shred them for the stuffing mix, the cream cheese acts as a binder.  I didn’t have any green onions, should have chopped some chives but didn’t.DSC_8674 (1600x1060)I wish I had shredded the chicken a little better but it worked out OK.  I had enough to stuff six peppers.  These went into a 375 oven and I looked at them after 15 minutes – there was just a hint of brown on an edge or two so I cranked the oven to 500 and kept a close watch, removing them after about 5 additional minutes.DSC_8683 (1600x1060)Her mole recipe would have been fine, I guess, but I know my ancho sauce recipe so I used it.  Simmer some dried ancho or similar chilies in a cup or two of water or broth and let them steep, then puree them with the liquid in a blender when they are cool.  I pushed mine through a sieve to remove any skin bits or seeds and poured it back into a saucepan.  In a skillet sweat half an onion with garlic, oregano, ground cumin, black pepper and salt then add to the chilies along with a splash of fresh lime juice and a tablespoon of tomato paste and simmer until thick.DSC_8675 (1600x1060)I plated them atop a bed of Spanish rice along with refried beans, guacamole, and sour cream.  DSC_8680 (1600x1060)These were very good!

 

Tidbits

DSC00222 (1600x1200)St Francis broke ground on a new building the other day.  The dog in the floppy hat is named Zeus and has a nice story.  He had a slight limp on the day he was rescued from a kill shelter but that limp soon turned into a severe problem where he couldn’t even walk.  About all he could do is wag his tail but that was enough for the staff at St Francis.  He was fostered by a physiotherapist and got the whole rehab treatment including sessions in a pool.  He made steady progress and a year later he gets around pretty well.  They aren’t sure what the malady was but they assume it was distemper.DSC00226 (1600x1200)We keep parsley in a couple of containers on the patio – one for garnishing and one for the swallowtail caterpillars that just love the stuff.  I saw a caterpillar acting strange the other day but didn’t think much of it until I noticed that he had changed into a chrysalis.DSC_4705 (1600x1060)The little silk band is all that holds him to the stalk.  I knew very little about the life cycle other than caterpillar>[magic happens]>butterfly!  Here is a very short time lapse Youtube video of the process.  If I’m lucky I’ll get some photos when the butterfly emerges.DSC00184 (1600x1200)Moar kittehs!  DSC_8669 (1600x1060)The batch of sauerkraut I mentioned starting last month is finished.  It worked great with beef sausages and fried potatoes for  dinner yesterday.  The mason lid fermentation airlock gizmo worked well:DSC_4627 (1600x1060)We’ve been streaming Scandal through Netflix and we like the show so far.  Here Mrs J shares a little ice cream with Bitsy:DSC_4721 (Copy)This post needs more sammiches!DSC_8667 (1600x1060)Pulled pork with slaw and a nice bbq sauce.  On the side is what the Kroger deli calls baked potato salad.  Good stuff!DSC_8654 (1600x1060)Filet of fish with slaw and tartar sauce.  The sauce is doubly dill, it has dill pickle relish and dill weed in with the mayo, and lemon juice, horseradish, onions, and chopped parsley.  Hushpuppies and baked beans round out the meal.  Beenie Weenies!

Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  - TaMara

Sammich Pr0n – Leftover Spaghetti

DSC_8648 (1600x1060)I’ve had a spaghetti sandwich before so this isn’t breaking any new ground, but the caprese style toppings puts this one right over the top.  I have a sad that my homemade mozzarella didn’t melt well but maybe the next batch will do better.  When I went to the patio to pluck a few basil leaves for the chiffonade I found and destroyed three Japanese beetles.  Those damn things infested one of Mrs J’s potted rose bushes and it’s just now coming out of that insult.  Anyway, I filled the roll and drizzled on some good olive oil and then popped it into the toaster oven, adding the basil at table with fresh ground pepper and salt.

Follow

Get every new post delivered to your Inbox.

Join 504 other followers